2 1/2 cups all-purpose flour
2/3 cup butter, softened
1/2 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup black cherry preserves
How to make
- STEP 1Heat oven to 350°F.
- STEP 2Combine all ingredients except preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.
- STEP 3Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter.
- STEP 4Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake 12-15 minutes or until edges are very lightly browned.
Dough: Add 1/4 cup (slivered blanched) almonds, pulverized. No need to adjust the flour, just add them.
Prep: Roll them out on saran wrap on thin plastic cutting boards so you can refrigerate them to get the workability level back down
And, one batch makes only 12-13 3” cookies (or one sheet) so make two batches!